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MULLET WITH GARLIC, PARSLEY AND TOMATOES

Cucina Povera: Tuscan Peasant Cooking
by Pamela Sheldon Johns

Triglie alla Livornese
Red mullet is a lovely fish, but it is not widely available in the United States. Other white-fleshed fish can be substituted, such as sole, snapper, sea bass, or halibut.
Serves 4
 

INGREDIENTS

• 3 tablespoons extra-virgin olive oil
• 1 pound mullet or other white-fleshed fish fillets
• 1 small carrot, peeled and finely chopped
• 1 stalk celery, finely chopped
• 1/2 onion, finely chopped
• 1 tablespoon minced fresh flat-leaf parsley
• 2 cloves garlic, minced
• 1 fresh bay leaf, or 1/2 dried bay leaf
• 2 tomatoes, peeled, seeded, and coarsely chopped
• 1/4 cup unbleached all-purpose flour
• Sea salt and freshly ground black pepper
 

DIRECTIONS

In a medium saute pan, heat the oil over medium-high heat, and saute the carrot, celery, and onion for 3 to 4 minutes, or until softened. Add the parsley, garlic, bay leaf, and tomatoes, and decrease the heat to medium.

Season the flour with salt and pepper, and dredge the fillets to coat well. Add the fillets and cook until golden, about 3 minutes on each side, turning very gently with a spatula to avoid breaking them. Remove the bay leaf and serve.